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Tuesday, September 1, 2009

Mud Slide Chocolate Cake with Coffee and Kahlua

From the kitchen of One Perfect Bite...It's not the best cake I've ever tasted. It's not the easiest cake I've ever made. That being said, this cake has a lot going for it. It's intensely chocolate with a flavor that's enhanced with coffee and kahlua and, while not simple, it's relatively easy to make. It also wins extra points because it's easy for lovers of picnics and potlucks to transport. This rich cake received it name because of its dark color and the way the glaze runs down the side of the cake as it's poured or painted on. If you decide to make this, use the best quality chocolate available to you. Nothing miraculous will happen in the oven to improve the flavor of inferior ingredients. A good brandy can be used to replace the Kahlua. The finished cake is a moist, chocolate marvel that will stay fresh for days after it's made. It can be made in 15 minutes , but it bakes longer than most and takes a while to cool, so plan accordingly. I like it best a day after it's been made. Here's the recipe.Mud Slide Chocolate Cake with Coffee and Kahlua...from the kitchen of One Perfect Bite

Directions:1) Preheat oven to 275 degrees F. This is not an error. This cake bakes at a very low temperature. Butter a 10-inch Bundt pan and dust sides and bottom with cocoa. Set aside.2) Sift together flour, sugar and salt. Set aside.3) Place coffee and liqueur in a medium sauce pan set over medium heat. Heat for 5 minutes. Add chocolate and butter, stirring until melted and smooth. Add sugar and stir until dissolved. Remove from heat and allow to cool for several minutes.4) Transfer chocolate mixture to a large bowl. Using an electric mixer, add flour mixture in two parts, beating after each addition until smooth. Add eggs and vanilla and beat for 1 minute more. Pour into prepared Bundt pan. 5) Bake in middle third of oven for 1-1/2 hours, or until cake pulls away from sides of pan and springs back when middle is touched. Allow cake to cool in pan for 10 minutes. Invert cake onto a platter, but do not remove pan until cake is completely cool.6) In a small saucepan set over low heat, melt chocolate and coffee. Brush on surface of cooled cake. Yield: 12 servings.

Good Morning Sweet Mary!This looks so inviting. Rather than bake one myself, if it was difficult for you, then I know it will be difficult for me. Can I just have a slice of yours? I knew if I came over we would share and enjoy. You are the best cook ever, and eveything always looks so inviting. Wonderful photo. Love the cake,and wonderful company as well. Thanks for sharing sweetie. Stop by and say hi, as I so love it when you visit. Country hugs, Sherry

I cut the pound cake (loaf size...like Sara Lee) into a bottom, middle and top section long ways and ice all the layers about a centimeter and then ice the whole top and sides, everything...its like fudge. I refrigerate it so it gets firm and then it makes the most beautiful slices...we call it Chocolate brick cake and thankfully I am the only one who likes it at my house :D so I get to eat the entire cake. ha.

This looks like heaven on a plate, OMG, YUM!!!!! I never make chocolate cake because DH doesn't like chocolate. I think I MUST make this. He doesn't have to eat it right? You share some of the most amazing recipes.

I really would like to thank u so much for being so generous and kind to share this wonder Mud Slide Chocolate cake with coffee. I have enjoyed every bite of it altho I did not add Kahlua at all as I do not know what it is.

Secondly I also tried your Orange Yogurt cake in which I substituted with lemon since I like lemon more. And Lo & behold it was a unique cake as it was crisp on the outside. I was all excited to share it with my colleague but they could not savour the crispness since it was kept overnight. Here I wonder whether u have the knowledge how to preserve its crispness.

Once again, thank u so much for being such a blessings in sharing good recipes that people from this part of the world can get a chance to enjoy it with you.

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